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Try this butter chicken curry and serve with our pilau rice or naan bread. Also check out our chicken korma, chicken biryani, chicken tikka masala and more chicken curry recipes.

  • 500g skinless chicken breasts
    cut into chunks
  • 1 tsp ground turmeric
  • a thumb-sized piece ginger
    peeled and grated
  • 2 cloves garlic
    crushed
  • ½ lemon
    juiced
  • 35g butter
  • 1 large onion
    thinly sliced
  • 3 tbsp makhani or other curry paste
  • 1 tbsp tomato purée
  • 2 tbsp ground almonds
  • 175ml full-fat natural yogurt
  • 150ml chicken stock
  • coriander
    a handful of leaves
  • basmati rice
    to serve

Nutrition: per serving

  • kcal346
    low
  • fat16.6g
  • saturates6.2g
  • carbs10.7g
  • sugars8.6g
  • fibre2.7g
  • protein37.1g
  • salt1.58g

Method

  • step 1

    Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.

  • step 2

    Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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